RE: tough/chewy squirrels?
Here are a few
Cajun Crockpot Squirrel[/b]
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Serves 6
3 pounds meat(squirrel)
2 med.size chopped onions
1/2 chopped bell pepper
8 oz. can tomato sauce
salt and pepper to taste
1 T. flour
1 T. cooking oil
Put all ingredients in the slow cooker and stir well.Add water to just barely cover meat.Cook on high for about 5 hours or untill meat is cooked Serve over rice.
Cajun Style Rice
3 cups rice
2 tsp. salt
6 cups water
2 T. cooking oil
Place rice in pot and add water,salt and oil.Place over medium heat uncovered.As soon as rice starts to boil,stir.Cover and reduce heat to low.Let cook for 20 to 20 minutes longer or intill water has been absorbed.
Curried Squirrel[/b]
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2 squirrel cut up
1 cup flour
salt and pepper
1/4 lb. butter
1 small onion
2 T. curry powder
2 cups cream
3/4 cups peanuts,roasted and salted
1/4 cup coconut,shredded
chutney
2 bananas,cut in half lengthwise.
Season and flour the squirrel,fry in the hot butter untill brown,add the onions and cook for 1 minute.Add curry powder and saute fot 1/2 minute.Add the cream and the peanuts.Simmer for 35 minutes over medium heat.Serve with the chutney and fried bananas,saute the bananas in butter for 1 to 2 minutes.
Honey and Cider Squirrel
2 young squirrel, dressed & halved
1/2 cup honey
2 cups apple cider
2 bay leaves, crushed
1 TBL cornstarch
2 TBL water
Pat squirrel halves dry. Place on rack in broiler pan. Coat with half the honey. Broil 6 inches from heat source for 8 minutes. Turn. Coat with remaining honey. Broil for 8 minutes longer. Place in roasting pan. Pour cider over squirrel. Add bay leaves. Roast @ 350 degrees for 1 hour or until tender. Remove to serving platter; keep warm. Strain pan drippings into saucepan. Dissolve cornstarch in water; stir into pan drippings. Cook over medium heat until thickened, stirring constantly. Serve with squirrel. May serve with crisp shoestring potatoes and green salad. Yield 4 Servings.
Squirrel Stew Oleman #1
2 squirrels ,dressed
2 1/2 quarts boiling water
1 can whole kernel corn
1 can lima beans
2 large potatoes,diced into small cubes
1/2 large onion,chopped
1 1/2 tsp.salt
1/2 tsp. black pepper
2 cans tomatoes
1/4 cup margarine or butter
2 1/2 tsp.sugar
Cut squirrels into serving pieces.Add all ingredients except sugar,butter and tomatoes to the boiling water and simmer for 2 hours.Add tomatoes and sugar and simmer for 1 hour more.Add butter,simmer 10 minutes more.Remove from heat.Serve with hot crusty French bread.
Oleman Squirrel Stew #2
3 or 4 squirrels,cut into pieces
1 bay leaf
2 large carrots,sliced thin
3 large potatoes,diced into small cubes
1 medium onion,chopped
water
salt and pepper
corn starch or flour
Place meat in pan and cover with cold water.Add the bay leaf and boil until the meat is falling from the bones.Add water while cooking to keep meat covered if necessary.Remove meat from broth.Strain broth to remove any bone chips that may have gotten into the broth.Pour broth back into cooker and add carrots,potatoes,onion and salt and pepper to taste.Cook over medium heat until vegetables are about done.While vegetables are cooking,remove all the meat from the bones.Add the meat to the vegatables and cook for about 5 to 10 minutes.
Make a white paste from the cornstarch or flour(mixed with water) to thicken.Serve with crackers or bread and butter.
Roasted Squirrels
Serves 6
3 small squirrels
¾ C. oil
¼ C. lemon juice
2 C. bread crumbs
½ C. canned, evaporated milk (may not use it all)
1 C. Mushrooms, sliced and sautéed
1 C. onions, sliced and sautéed
½ tsp. salt
1/8 tsp pepper
Dress and clean squirrels; wash in several waters and dry.
Cover with oil mixed with lemon juice and let stand one hour.
Combine bread crumbs with just enough milk to moisten and add the rest of the ingredients.
Stuff squirrels with bread mixture, sew and truss.
Place in roaster and brush with olive oil or bacon fat.
Roast uncovered, until tender.
Bake at 325 degrees for about 1 ½ to 1 ¾ hours.
Baste every 15 minutes with fat.
Serve with pan gravy.